Make-Ahead Mashed Potatoes
- Prep Time: 15 Minutes
- Cook Time: Approx. 20 Minutes
- Total Time: 5 minute
- Yield: 10 –12 servings 1x
Description
These potatoes can be made up to 48 hours ahead of time and refrigerated. Heat back up in a slow cooker and off you go!
Ingredients
Scale
- 5 lbs Russet potatoes, peeled and cut into 1-inch pieces
- 6 ounces reduced fat cream cheese
- 1 cup light sour cream
- 1 – 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 egg whites, lightly beaten
- 1 tablespoon butter
Instructions
- Bring potatoes to boil in a large pot of water. Cook until just soft, (check periodically with a fork, but this should take at least 10 minutes, maybe longer). Drain.
- Mash the potatoes until smooth. Add all remaining ingredients except butter. Mix well then refrigerate.
- Take out about 3.5 hours before serving and place in a slow cooker on low or medium setting. Cook for three hours then check to see if potatoes are heated through. If not, increase heat to high and cook for additonal 30 minutes.
- Serve topped with butter.
Notes
You can make this up to two days in advance.
